If you have milk (or almond milk) in the fridge and a slice or two of taza in the cupboard, you’re good to go. Seriously, it’s that simple. Any chocolate flavor will do – I prefer Tazas Salted Almond or Guajillo Chilli Pepper, I bet this year’s new seasoned eggnog would be fantastic too – and so late in the season, no one is going to judge whether to add some tequila or some tequila incite mezcal too. However you mix it, this rich homemade cocoa definitely helps take the chill off your bones, and you deserve it in Boston.
TAZA MEXICAN HOT CHOCOLATE
Reprinted with permission from Taza Chocolate
1 2.7 ounce packet (2 slices) of Taza organic Mexican chocolate
2 cups of milk, soy milk, almond milk or water
Salt to taste
1. Roughly chop or grate the chocolate and set aside.
2. Heat two cups of milk or water in a small saucepan over medium heat to just below boiling point.
3. Remove the milk from the stove and add a pinch of salt.
4. Slowly mix in the chocolate, stirring frequently, until it has dissolved.
5. When the chocolate has dissolved, put the mixture back on the stove and reheat over low heat.
6. While the chocolate is warming, use a whisk or molinillo to froth the chocolate.
7. When the chocolate is hot and frothy, remove it from the heat and serve.
I’ve made this cocoa recipe all winter (as shown in the photo below, which shows my vintage Santa Claus mugs from the holiday season!) And love it with artisanal marshmallows from the Little Boo Boo Bakery (owner Kieran is from Boston!) ) Or just add a little Mexican vanilla extract or almond extract to combine. I also like to keep it local with some Maine sea salt that I got as a gift from a cousin in York (pictured above).
If you don’t have a taza on hand, check out Peapod deliver or fill up for the next storm by ordering online at TazaChocolate.com.
And if you make this recipe at home, we’d love to hear how it turns out – leave us a note in the comments, tweet @DIYBoston & @TazaChocolate, or tag a photo on Instagram with #DIYBoston. Stay warm out there!